Raspberry Chicken recipe

Ingredients List:

2 chicken breasts.
2 tablespoons of olive oil.
2 tablespoons of shallots, finely chopped.
¼ cup of raspberry vinegar.
¼ cup of chicken stock.
¼ cup of heavy or whipping cream.
1 tablespoon of crème de cassis.
10 fresh raspberries.
Chervil leaves, for garnish.

Directions:

Rinse the chicken well and pat dry.

Cut each chicken breast in half along the breastbone line.

Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use.

Flatten each breast half with the flat end of a meat pounder until thin.

In a large skillet, heat the olive oil.

Add the chicken breasts and cook over medium heat until they are lightly colored (approximately 3 minutes per side). Remove from the skillet and set aside.

Add the chopped shallots to the skillet and cook over low heat until they are translucent (approximately 5 minutes).

Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.

Whisk in the chicken stock, cream, and crème de cassis, and simmer for 1 minute.

Return the breasts to the skillet and simmer them gently in the sauce until they are just done (approximately 5 minutes).

Using a slotted spoon, remove the chicken breasts and arrange them on a heated serving platter.

Simmer the sauce gently until it has reduced and thickened slightly (approximately 3 minutes).

Add the fresh raspberries and cook 1 minute.

Pour the sauce over the breasts.

Serve immediately, garnished with chervil leaves.

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Published by Starsol